These sandwiches are super simple to make but boast tons of flavour from an overnight chill in garlicky tzatziki and tangy buttermilk. If your kids like carrots, kale/spinach or tomatoes, up the nutrition by adding some extra shredded veggies. The recipe calls for rye bread but feel free to use whatever bread you like best. It's especially delicious if you have an extra few minutes to toast the bread first. If you don't like cream cheese, feel free to add whatever cheese you like best or switch things up completely and add some hummus or baba ganouj. It's easily adaptable to your tastes!
- In a re-sealable container or bag, add the sliced thighs, buttermilk, tzatziki, salt and pepper. Let marinade for 1 hour, up to overnight.
- Preheat oven to 350oF (175oC). Place marinated thighs on a parchment- or foil-lined baking sheet and cook for 20-25 minutes or until internal temperature reaches 165oF (74oC).
- Remove and let cool slightly. At this point, you can use the turkey right away or place in a container in the fridge for use throughout the week.
- To build your sandwich: slather one side of your bread with a good amount of cream cheese and top with sliced cucumber and tzatziki turkey. Place second slice of bread on top and enjoy!